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Deviled Eggs on Toast with Caviar

Deviled eggs are classic American fare at spring and summer picnics, family reunions, and church suppers. This recipe calls for a topping of caviar. Find Imperial Dark Osetra Malossol caviar at Urbani USA.

  • yield: Makes 24

Ingredients

  • 6 slices white bread, crusts removed and quartered
  • 6 Perfect Hard-Boiled Eggs
  • 1/4 cup creme fraiche
  • 2 tablespoons heavy cream
  • Coarse salt and freshly ground pepper
  • 1/2 ounce osetra caviar
  • 8 sprigs fresh chives cut into 1 1/2-inch lengths

Directions

  1. Step 1

    Preheat oven to 400 degrees. Spread bread squares evenly on a baking sheet. Bake until edges are lightly golden, 7 to 10 minutes, and set aside to cool.

  2. Step 2

    Peel eggs, and cut in half lengthwise. Carefully scoop out the yolks, and reserve. Cut whites in half again lengthwise, and arrange quarters on toast squares at a diagonal.

  3. Step 3

    Using a stiff rubber spatula, push the yolks through a fine mesh sieve placed over a small bowl. Stir in creme fraiche, heavy cream, salt, and pepper.

  4. Step 4

    Transfer yolk mixture into a medium-size pastry bag fitted with an open-star tip (Wilton No. 32). Pipe mixture into egg-white quarters, about 3/4 teaspoon for each quarter. Spoon a dab of caviar over piped yolks, and garnish with a chive.

Source
Martha Stewart Living, June 1999